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Instant Pot Peanut Butter Cheesecake With Nutter Butter Cookies

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 Instant Pot Peanut Butter Cheesecake is one stunning and tasty peanut butter cheesecake recipe. Instant Pot cheesecake is such an easy way to get that perfect velvety cheesecake each and every time. Nutter Butter cookie crust, peanut butter cheesecake filling and topped with more cookies. 

peanut butter cheesecake

Peanut butter cheesecake that is topped with bits of Nutter Butter cookies. Crunchy, sweet, and downright delicious down to the last crumbs. You will want one more slice, it is hard to resist. 

Instant Pot Peanut Butter Cheesecake

Some love chocolate while others love peanut butter. If you are a peanut butter lover you will do backflips over this recipe. It is all peanut butter in all areas. My Nutella Cake in the Instant Pot is another idea to consider making if you are looking for an easy dessert. 

nutter butter cheesecake

What is The Crust On Peanut Butter Cheesecake 

I used Nutter Butter Cookies as the crust on this cheesecake. If you want you are more than welcome to use Golden Oreos or even a classic graham cracker crust if you don’t want the added peanut butter flavor. 

Why Make Cheesecake In The Instant Pot 

Because the Instant Pot is a pressure cooker, it creates the perfect baking condition for making cheesecakes. It locks in all the pressure so that your cheesecake bakes to perfection in the water bath under it. I also have a Sweet Potato Cheesecake recipe I made in the Instant Pot as well you might enjoy. 

What Type of Pan to Use For Instant Pot Cheesecake 

I find that the Daddio Push Pans work great in the Instant Pot for baking cheesecake. Now depending on the size of your Instant Pot will depend what size fits. Aim for 7-inch pans or 6-inch pans for 6 quart Instant Pots. 

The Daddio pans will give you that deep-dish cheesecake that is incredible! 

instant pot nutter butter cheesecake How To Make A Lump Free Pressure Cooker Peanut Butter Cheesecake 

I can’t stress this enough, ensure you use all room temperature ingredients. This is the secret to getting that velvety smooth texture in your peanut butter cheesecake recipe.  Elevate your flavor and make your own vanilla extract in the Instant Pot. 

Do I Have To Line The Bottom Of Pan With Parchment Paper

You will see almost all recipes for Instant Pot Cheesecake recommend putting parchment paper on the bottom of the pan and even the sides. This is because it offers a great smooth finish on sides, but mainly so you can get it removed from the push pan easier. 

You might find if you don’t put parchment paper in that it can pull and stick to the sides a bit when you try to remove from the pan. 

instant pot cheesecake recipeTips For Removing Air Bubbles From Cheesecake Batter 

I have found if you lift up and tap your cheesecake on the counter it will help spread the cheesecake out and help pull any air bubbles up to the top of the cheesecake. This is great to do before putting in the Instant Pot to help reduce the risk of cracking. If you see air bubbles come to the surface, take a fork or toothpick and pop the bubbles. 

If you find your cheesecake cracks on top it is because there were air bubbles trapped in the batter and it cracks as it cooks to release the air. 

Here are more Instant Pot Desserts

peanut butter cheesecake

Instant Pot Peanut Butter Cheesecake With Nutter Butter Cookies

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 17 minutes
Total Time: 1 hour 2 minutes

 Instant Pot Peanut Butter Cheesecake is one stunning and tasty peanut butter cheesecake recipe. Instant Pot cheesecake is such an easy way to get that perfect velvety cheesecake each and every time. Nutter Butter cookie crust, peanut butter cheesecake filling and topped with more cookies. 

Ingredients

Crust

  • • 15 Nutter Butter cookies, crumbed
  • • ¼ cup unsalted butter, melted

Filling

  • • 2 (8-ounce) packages cream cheese, softened
  • • ½ cup granulated sugar
  • • 2 large eggs, room temperature
  • • 2/3 cup peanut butter
  • • 4 tablespoons all-purpose flour
  • • ¼ sour cream
  • • 1 teaspoon vanilla extract

Instructions

  1. Grease the sides and bottoms of a 6-inch push pan and line the pan with a
    parchment round. Also line the sides of the pan with parchment paper. This will help in sticking and a smooth removal of cheesecake.
  2. In a food processor, combine Nutter Butter cookies and melted butter and pulse to mix ingredients. Then, press crust out on the bottom of
    the pan and ½ way up the sides. You can use the bottom of a glass
    to press down the crust.
  3. Place pan in the freezer while making the filling. Freezing will help hold
    the crust together.
  4. Mix the cream cheese and granulated sugar until nice and smooth, and
    then add in one egg at a time while mixing in between adding the
    eggs.

  5. Add in the peanut butter, flour, sour cream, and vanilla and mix to
    incorporate.
  6. Pour the filling into the push pan and tap the pan several times on the
    counter to remove air bubbles. You can also run a fork or knife
    through the cheesecake filling to remove air bubbles.
  7. Cover the cheesecake with aluminum foil and/or a paper towel to prevent
    condensation from accumulating on the top of the cheesecake.
  8. Add 1 ½ cups of water to the inner pot of the Instant Pot.
  9. Using a sling (you can buy a sling for the Instant Pot or make one out of
    foil), lower the pan into the inner pot.
  10. Close the lid and set for a manual high-pressure cooking time of 30 minutes.
    Allow for a natural pressure release when the cooking time has finished.
  11. Remove the cheesecake from the Instant Pot. Take the foil off of the top
    and gently soak up any condensation that has formed on the top of
    the cheesecake with a paper towel or flour sack towel.
  12. Let the cheesecake cool on a wire rack for at least an hour before
    refrigerating for 12 hours or overnight.
  13. After 12 hours, remove the cheesecake from the refrigerator and set the
    pan on top of a large can. Push the sides of the cake pan down, slowly.
  14. Remove the cheesecake from the pan bottom, and set on a cake plate or
    serving tray. Top with a peanut butter buttercream frosting if desired and Nutter Butter cookie pieces.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 536Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 131mgSodium: 292mgCarbohydrates: 60gFiber: 2gSugar: 26gProtein: 10g
cheesecake

How to Store Peanut Butter Cheesecake 

You will store this peanut butter cheesecake in the refrigerator for up to a week. If you don’t plan on eat it in time you can freeze any of the cheesecake. Just store in an airtight container in the freezer for up to three months. 

Thaw in the fridge the night before you plan to eat it. 

instant pot peanut butter cheesecake

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